One-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, HEALTHY, but tastes like comfort food!!
The Spice Guy loved making curry after a night of drinking with this college buddies. It was among these fateful nights that the Blurry Curry was born. Combine this good sh*t with coconut milk, carrots, onions, and chicken for a (nearly) hands-off rice topper.
2 Tbsp coconut oil or olive oil
1 medium yellow onion, diced small
1lb boneless skinless chicken, cut into bite sized pieces
1 13-ounce can of coconut milk
1 cup shredded carrots
3 cups of fresh spinach leaves
2 Tbsp of Blurry Curry
Rice or anything else you want your Blurry Curry to top off!
To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
Add Blurry Curry Spice, and cook for 1 minute, or until you can smell it; stir frequently.
Add the coconut milk, and carrots and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
Add the spinach and cook until spinach is wilted and is tender.
serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.